Harissa Prawn and Butternut Squash Salad with Watercress

Ingredients

• 400 g raw king prawns
• 600 g butternut squash
• 3 tbsp harissa paste
• 100 g watercress
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 400 g tinned chickpeas

Method

1. 1

   Preheat oven to 200°C. Peel and cube butternut squash, toss with 2 tbsp olive oil and season. Roast for 25 minutes until tender and caramelised at the edges.

2. 2

   Drain and rinse chickpeas and add to the squash tray for the final 10 minutes of roasting.

3. 3

   Toss prawns in 2 tbsp harissa paste. Heat remaining oil in a frying pan and cook prawns for 2–3 minutes until pink and cooked through.

4. 4

   Thinly slice red onion into rings.

5. 5

   Whisk together remaining harissa, lemon juice and a splash of water to make a dressing.

6. 6

   Spread watercress on a platter, top with roasted squash, chickpeas and red onion. Arrange prawns on top and drizzle with dressing.